Name: Pappardelle Pasta with Parmesan Cream Sauce
Yield: 4-6 servings
Ingredients: 1 pound pappardelle or fettuccine pasta; 5 tablespoons unsalted butter; 1½ cups heavy cream; 2 cups freshly grated Parmesan, plus more for serving; Salt and freshly cracked black pepper; Pinch of freshly grated nutmeg

YIELD: 4-6 servings

Ingredients

1 pound pappardelle or fettuccine pasta
5 tablespoons unsalted butter
1½ cups heavy cream
2 cups freshly grated Parmesan, plus more for serving
Salt and freshly cracked black pepper
Pinch of freshly grated nutmeg

Directions

1
Bring a large pot of water to a boil. Add salt and cook pasta according to package directions, until al dente. When draining, reserve 1 cup pasta water.
2
Meanwhile, in wide-bottom saucepan, or large heavy-bottomed skillet over medium heat, add butter. Stir until melted and add heavy cream. Let butter and cream simmer, stirring occasionally, until slightly thickened (should coat the back of a spoon and leave a line when you drag your finger across the spoon).
3
Slowly add grated Parmesan, stirring until desired consistency is reached. Bring back to a boil, stirring constantly, until cheese is fully incorporated into the sauce. Stir in pepper, nutmeg, and careful salt to taste, as Parmesan is quite salty.
4
Add noodles over heat. Add reserved pasta water to thin a bit. Toss to coat pasta completely. Top with extra Parmesan and pepper, if desired, and serve immediately.